HomeRoast Digest


Topic: Slowing roasts, WAS: +FreshRoast Plus (8 msgs / 124 lines)
1) From: jason molinari
hrmm, do you mean for espreso blends that use something other than Brazil 
as a base? Or any blend that has more beans than just brazil...which doesnt 
make sense becuase if they were all Brazil it wouldn't be a blend:)
jason
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2) From: Jim Schulman
On 18 Feb 2003 at 19:45, jason molinari wrote:
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I meant one of those boring 80% brazil, 20% 
something else blends.
Jim
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3) From: jason molinari
how about those that use less brazil that that? like 40 or 50%? I know i'm 
getting nitpicky, but i just ordered a bunch of beans and was planning to 
start blending...hope it works out!
jason
Oh, BTW, off subject Jim, frothing on my Tea is AWESOME. I think i've 
figured it, i get amazing microfoam.
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4) From: jason molinari
how about those that use less brazil that that? like 40 or 50%? I know i'm 
getting nitpicky, but i just ordered a bunch of beans and was planning to 
start blending...hope it works out!
jason
Oh, BTW, off subject Jim, frothing on my Tea is AWESOME. I think i've 
figured it, i get amazing microfoam.
<Snip>
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5) From: Jim Schulman
Hi Jason,
Brazil is very important to espresso. The really 
muscular coffees: Kenyas, Central Americans, the 
bright Konas, etc are just overwhelming at 100%. 
Even medium powered coffees like Mocha, 
Ethiopians, or Indos can get cloying in an 
espresso. Brazil is the ideal base since it's 
sweet, has body, and kicks up crema. At the 
moment, the CPQ and tree dried lots of Facenda 
Vista Allegre are my two favorite espresso beans. 
I haven't tried the Bleu yet, which looks 
promising (tree dried beans are awesome for 
espresso)
I generally run about 25% to 50% Brazil in my 
blends. There are other excellent base beans as 
well: the Uganda Budadiri for a strong chocolate 
flavor, and the Yauco for that lovely peaty/creamy 
effect.
Jim
On 18 Feb 2003 at 21:08, jason molinari wrote:
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6) From: Barry Jarrett
At 02:18 PM 2/19/03 -0600, you wrote:
 >Even medium powered coffees like Mocha, 
 >Ethiopians, or Indos can get cloying in an 
 >espresso. Brazil is the ideal base since it's 
 >sweet, has body, and kicks up crema. 
ummm...  well...   is this why gonzo went so gonzo at the intelligensia
event when he had a shot of my 50% indonesian (and no brazil) blend?
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7) From: Chris Beck
What WAS that blend again, Barry.  It certainly was indeed very yummy.   
I've also added DSB to my favorites list - along with Kadir and Monkey. 
 All different cups for sure, and all excellent.
Chris
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8) From: Jim Schulman
On 20 Feb 2003 at 18:14, Barry Jarrett wrote:
<Snip>
There's a lot of blends I like as an occasional 
shot; but day in, day out, I find an all Indo base 
blend with no Brazil (or similar mild medium 
bodied like Panama, Island coffees, Columbians 
etc) a bit heavy. On the other hand I'm no fan of 
80% Brazil blends either (my  comment was an 
appendix to that). YMMV, of course.
Jim
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